Sunday, December 25, 2016

Mazamorra Peruana, warm winter fruit salad

Serve it with Ice Cream for balance!

Silver sprayed Ice Cream for the festive touch

I have a collection of recipes from South America and this one is a great dish from Peru to serve at house parties with many guests. You can do the work the day before and just warm it up again a little and add some fresh fruits for taste and voila, get the ice cream ready.

Dried fruits and winter go great together, you will find them in many sweet dishes and baked goods. Even in savoury dishes dried fruits are found.
I discovered, the longer you keep the aromatic spices in, the better the taste gets. So instead of taking them out after cooking, I keep them in until the mix has completely cooled down. Some of them I fish out the next day even.

Wash the orange with hot water and peel very thin the outer layers off.
Cut some slices ginger
Chop the dried fruits
Use a tea filter bag or a small metal tea strainer and fill in the spices.
Get everything in a pot and add wine, water and brown sugar (less is more)
Cook for 30 minutes.

Chop the peeled and cored pineapple into bite size chunks and cook it for 5 minutes in the mix.
Bring together starch and water and bind the sauce with it.
Cool down completely.
After hours, remove the spice bag, later the orange peels and ginger.

The next day, warm it up again- do not cook it.
Deseed a pomegranate and sprinkle the seeds over the mix.
Chop some nuts and add them too.
Serve with Ice Cream or whipped cream or vanilla custard.
For some festive touch use some edible spray to cover the ice cream.